Autumn recipe: White Bean Chicken Chili

courtesy of www.sxc.hu

Lacy Williams here with a cool weather recipe you can curl up with--and maybe win a good book, too!

We live in Oklahoma Sooner country and now that the weather has cooled off, we've gone from hamburgers and hot dogs for our watch parties to foods that favor the autumn temps.

I tried this chicken chili a couple weeks ago to rave reviews. Hope you like it too!

Don't forget that anyone who comments during the month of October is entered for a chance to win books. See details here.

Hearty White-Bean Chicken Chili

 2 tablespoons extra virgin olive oil
 1 small onion, chopped
 2 cloves garlic, minced
 1 (14.5 ounce) can chicken broth
 1 can Rotel green chile flavor
 1/2 teaspoon dried Italian spices (can substitute oregano)
 1/2 teaspoon ground cumin
 2 cups frozen corn
 1-1.5 pound chicken breasts
 2 (15 ounce) cans white beans
 1 pinch salt & pepper to taste

Warm a skillet on medium. Heat the olive oil and then carmelize the onions and garlic. Dice the chicken and add it to skillet. Cook until it starts to turn white, then shred (I use two forks to pull the meat apart).

Add the chicken broth, Rotel, beans and spices and simmer for about twenty minutes. Alternately, once you cook the chicken, onions and garlic you can throw it all in a crockpot on high for an hour and then serve.

In a house like mine, with little kids and lots of chaos, easy is better, and this recipe worked for me. What's your favorite chili or soup recipe? Don't forget to leave a comment.

In honor of her sixth full-length book releasing, Lacy will do an additional giveaway. Anyone who joins her newsletter list by clicking here before Sunday, October 27, will be entered to win one of three copies of RETURN OF THE COWBOY DOCTOR. Good luck!